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The LDSCN Weekly Recipe Archive Bulgur and Two Recipes Using Bulgur

Recipes From USU Extension Bulgur

Bulgur is a form of precooked wheat that can be used in many dishes.
1. Wash wheat in cool water and discard.
2. Cover wheat with water, 2-3 times the amount of wheat. Steam until water is absorbed and wheat is tender (35-40 minutes).
3. Spread cooked wheat, thinly on cookie sheet and place in 200 degrees oven to dry (leave oven door propped open). Wheat must be very dry in order to crack easily (2-3 hours) A food dehydrator also may be used.
4. crack wheat in blender (This step is optional, but produces a finer kernel that cooks faster).
5. Place bulgur in an air tight container to store.
6. Rehydrate for recipes calling for cooked wheat or cooked bulgur by adding twice as much liquid as bulgur and boil 5-10 minutes. Bulgur will be approximately double in volume.

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Chicken Divan

• 2 10 oz packages of frozen broccoli (or 3 cups fresh), cooked
• 1 pound boneless skinless chicken breasts (or 2 cups cooked chicken)
• 1/2 cup bulgur or cracked wheat (dry)
• 1 10 3/4 ounce can cream of chicken soup
• 1/4 cup mayo
• 1 teaspoon lemon juice
• 1 teaspoon curry powder
• 1/2 cup bread crumbs
• 1 teaspoon butter

Cook broccoli until fork tender. Cook chicken and cube. Arrange broccoli and chicken in a casserole dish. Combine bulgur and 1 cup cooking liquid from broccoli (or water). Pour over chicken. Combine soup, mayo, lemon juice and curry. Mix. Spread sauce over chicken. Combine butter and bread crumbs. Sprinkle crumbs over casserole. Cover and bake at 375 degrees for 45 minutes or until hot and bubbly. Remove cover last 15 minutes of baking time to brown crumbs.

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Wheat meat loaf

• 1 cup bulgur(dry)
• 1 1/2 lbs. ground beef or sausage
• 2 eggs or 1/2 cup egg powder
• 1/4 cup onions, finely chopped or 2 tablespoons dry onion
• 3/4 cup milk
• 2 teaspoons beef bouillon granules
• 1/4 teaspoon hickory salt
• 1/4 teaspoon pepper
• 1 Tablespoon Worcestershire sauce
• 1/4 cup catsup (optional)
• 1 teaspoon dry mustard (optional)
• 3 tablespoon brown sugar (optional)

Combine bulgur, beef, eggs, onions, milk, bouillon, salt, pepper, and Worcestershire sauce. Mix and place in loaf pan. Do not firmly pack mixture into pan or it will create a dense texture. Bake at 350 degrees for 1 hour. If desired, mix together catsup, dry mustard and brown sugar. Spread over meat loaf last 15 minutes of baking time.

Home Page: http://waltonfeed.com/

All recipes compiled by Desi Ellis.

Revised: 21 Nov 00